Stuffed Artichokes(With Mashed Potatoes And Browned Garlic)
Delightful stuffed artichokes filled with melted mozzarella, fresh basil, and garlic, served with creamy mashed potatoes and a touch of Parmesan—perfect for a comforting meal.
Ingredients
- 4 large artichokes ⓘ
- 1 1/2 lbs. potatoes, cut into 1/2-inch cubes ⓘ
- 2 Tbsp. olive oil ⓘ
- 6 garlic cloves, minced ⓘ
- 1/4 cup dry sherry ⓘ
- 3/4 cup (3 oz.) shredded mozzarella cheese ⓘ
- 1/2 cup chopped fresh basil ⓘ
- 1/2 tsp. salt
- 1/2 tsp. pepper ⓘ
- 1 Tbsp. shredded Parmesan cheese ⓘ
- cooking spray ⓘ
- fresh parsley sprigs ⓘ
Instructions
- Working with one artichoke at a time, cut off the stem to the base.
- Remove the bottom leaves and tough outer leaves, leaving the tender heart and bottom; trim about 2 inches from the top of the artichoke.
- Steam the artichokes, covered, for 20 minutes and then cool to room temperature.
- Gently spread the leaves and remove the fuzzy thistle from the bottom with a spoon.
- Preheat the oven to 375°F (190°C).
- Prepare the stuffing with shredded mozzarella, chopped basil, minced garlic, shredded Parmesan, salt, and pepper.
- Stuff the artichoke hearts with the prepared mixture, then place in a baking dish.
- Spray with cooking spray and bake until golden and bubbly, about 20 minutes.
- Serve garnished with fresh parsley sprigs alongside mashed potatoes topped with browned garlic.
Tips & Substitutions
For a variation in texture, consider adding cooked quinoa or breadcrumbs to the stuffing for extra crunch. If you don't have fresh basil, dried basil can be used, but reduce the amount to 1 tablespoon. When preparing the artichokes, be careful not to cut too deeply into the heart, as this can affect the stuffing's integrity.
Serving Suggestions
These stuffed artichokes make a delightful main dish or side, especially when paired with mashed potatoes topped with browned garlic. A refreshing Mykonos Salad complements the dish well, adding a crisp contrast. For a complete Mediterranean meal, serve with a side of White Bean Dip for dipping.
Storage & Reheating
Leftover stuffed artichokes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) until warmed through, about 15-20 minutes. Avoid microwaving, as it may make the artichokes soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Stuffed Artichokes(With Mashed Potatoes And Browned Garlic) contains roughly 1197 calories, with 64g protein, 121g carbohydrates, and 55g fat. It is an excellent source of protein (129% of the Daily Value), iron (129% of the Daily Value), and vitamin C (124% of the Daily Value). Note that it is relatively high in sodium, at 2296mg per serving (100% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make stuffed artichokes ahead of time?
Yes, you can prepare the artichokes and stuff them a day in advance. Store them covered in the refrigerator and bake just before serving. This makes for an easy and impressive dish when entertaining.
What type of artichokes are best for this recipe?
Large globe artichokes are ideal for stuffing, as they have plenty of space between the leaves for the filling. Baby artichokes can also be used, but you'll need to adjust the cooking time and amount of stuffing accordingly.
Can I use different cheeses in the stuffing?
Absolutely! While mozzarella provides a nice melt, feel free to experiment with other cheeses such as fontina, goat cheese, or even feta for a tangy twist. Each will give a unique flavor profile to the stuffed artichokes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).